Thursday, August 16, 2012
Santa Fe Strip Steaks Recipe
•1/2 cup chopped onion
•1 tablespoon olive oil
•2 cans (4 ounces each) chopped green chilies
•1/2 cup fresh cilantro leaves
•1 jalapeno pepper, seeded
•2 teaspoons red currant jelly
•1 teaspoon chicken bouillon granules
•1 teaspoon Worcestershire sauce
•1 garlic clove, peeled
•1/2 teaspoon seasoned salt
•1/4 teaspoon dried oregano
•4 boneless beef top loin steaks (1 inch thick and 8 ounces each)
•Salt and pepper to taste
•1/2 cup shredded Monterey Jack cheese, optional
•In a small saucepan, cook and stir onion in oil over medium-high heat until tender. Transfer to a blender. Add the green chilies, cilantro, jalapeno, jelly, bouillon, Worcestershire sauce, garlic, seasoned salt and oregano; cover and process until smooth.
• Return mixture to the same pan; cook over medium heat until heated through, stirring occasionally. Set aside and keep warm.
• Sprinkle steaks with salt and pepper to taste. Broil 4-6 in. from heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Sprinkle steaks with cheese if desired; serve with green chili sauce. Yield: 4 servings.
Prep/Total Time: 25 min.
Yield: 4 Servings
This recipe comes from the Taste of Home Aug/Sept magazine